Grilled Chile Pork Tenderloin
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
1 to 2 pork tenderloins (I get them in a package of 2 at the store)
1 1/2 teaspoon ground chipotle chile pepper or adobo chile pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground coriander
1/2 teaspoon ground black pepper
Turn the grill to medium-high. Rinse pork loins and pat dry with paper towels. Set aside.
In a small bowl, mix together all of the spices. Spray the pork with cooking spray and rub all over with spice mixture.
Grill, flipping once, until a thermometer reads 160 degrees in the center. Remove pork from the grill and rest for 10 minutes.
Cut pork into rounds and serve covered with chutney.
From the cooking photographer.com